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–+ servings

Avocado Soup

Food Wiki
Consider this recipe a valuable addition to your repertoire of healthy soups, right alongside classic favorites like Spinach-Lentil Soup, Roasted Butternut Squash Soup, and Black Bean Soup. It's time to embrace Avocado Soup and make it a regular in your culinary lineup.
While its precise origins may be up for debate, one thing is indisputable—the deliciousness of Avocado Soup. Combining the refreshing coolness of gazpacho with the savory richness of guacamole, this soup is equally delightful when served chilled or at room temperature. In this particular rendition, the traditional chicken stock is substituted with vegetable stock, resulting in a vegetarian-friendly dish. Moreover, you can easily opt for a non-dairy cream substitute to create a fully vegan version. Consider using coconut milk for an incredibly creamy alternative or almond milk for a lighter touch, ensuring that the chosen option is unsweetened.
The toppings for this soup are customizable as well. While the recipe suggests a touch of heat from hot sauce, a sprinkle of salt, crunchy tortilla chips, and a garnish of fresh cilantro, feel free to unleash your creativity. Fresh corn kernels, diced avocado, poached shrimp, toasted pumpkin seeds, or any other toppings you can imagine are all fantastic choices.
P.S. While Haas avocados are widely available and highly suitable for this recipe, feel free to use any ripe avocado variety you can find. Bacon, Fuerte, Zutano, and others will all work well in this delightful soup.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

  • 1 tbsp. vegetable oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, thinly sliced
  • 3 c. vegetable broth
  • 1 c. heavy cream
  • 1/4 c. fresh lime juice
  • 1/2 c. packed fresh cilantro
  • 1 jalapeño, seeded (optional)
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 4 ripe Haas avocados, pitted and peeled
  • Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving

Instructions
 

  • In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
  • Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
  • Serve topped with hot sauce, cotija, tortilla chips, and cilantro.
Keyword Avocado Soup
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